Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1¯½ to 2¯½ hours of rising. And there is nothing quite as gratifying as watching the pita rise...

When we’re all busy preparing for Passover, it takes chutzpah for me to focus on the day after Passover, right? But I recently learned of a joyous North African tradition that takes place the day after Passover. It’s called Mimouna, and for me it...

Wanted: Doctors and mental health professionals Now is the time of year many of us start looking toward 2018 and changes we want to make in our lives. For some, these changes include losing weight, giving up alcohol, stopping smoking — the list goes...

Hanukkah is not over yet. There is still time to celebrate the courage that our ancestors displayed in their revolt against religious persecution and, of course, the miracle of that tiny crucible of oil that burned for eight days.  Like me, many of you...

Nir Mesika is the founder and executive chef at Timna, a modern Israeli restaurant in New York that was dubbed the “best new restaurant of 2015” by USA Today.Growing up in northern Israel, in Mesika’s family, Rosh Hashanah was all about his mother’s...

Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named best chef in the South by the James Beard FoundationFor Shaya, challah is central to the Rosh Hashanah festivities.“I love keeping our...

Jeffrey Yoskowitz, co-founder, with Liz Alpern, of the Gefilteria, and co-author of the forthcoming cookbook “The Gefilte Manifesto.”“Homemade gefilte fish became such a staple for me at the Rosh Hashanah table that when my grandmother stopped...

Joan Nathan, author of 10 cookbooks, including “Jewish Cooking in America”For Nathan, it’s all about the chicken soup. This recipe is courtesy of her 103-year-old mother, Pearl. Nathan explains the recipe is a bit of a mashup of various cultures:...

Itta Werdiger Roth, “supper-club impresario,” is the founder of the Brooklyn pop-up restaurant The Hester.“Pomegranates are not only in season but they are also one of the symbols of Rosh Hashanah,” Roth said. “It’s a win-win situation!”POMEGRANATE...

Andrew Zimmern, chef, writer and creator/host of the Travel Channel’s “Bizarre Foods” franchise The dish that defines the TV host’s Rosh Hashanah table is his grandmother’s chopped liver.“Nothing signals the turn of the season more than our...

For many American Jews, the meal breaking the Yom Kippur fast features tables laden with lox, bagels and cream cheese; kugels or blintzes: fruit-jeweled Jell-O molds; and coffeecakes. We simply assume that this is the standard menu for all Jews returning...

Like most Jewish holidays, Rosh Hashanah brings to mind certain traditional food customs, the most well-known being the dipping of apples in honey.And while a classic apple pie or cake is a lovely way to mark our hopes for a sweet new year, I thought...